Try the WDT. As for tamping, the actual pressure you tamp with isn't critical. What IS, is that your consistent each time you tamp.

WDT plus a level tamp should solve any issues you're seeing. Maybe even read up on the Nutate tamp, Im a personal fan of that method as well. And though I dont currently WDT myself, I have advocated it since I knew what it was. Even if you've got a great grinder, its not going to hurt...

The coffee is fresh. It is roasted within days of use. When we get it, it has oil all over it. I am really not a fan of it and prefer the LaVazza that I used one day that was a couple months old, but freshly ground. The crema and taste are light years beyond delicious compared with what my boss wants to use, but I digress. My tamps are consistent. Distribution is a more likely issue, methinks. Would you describe the WDT technique, please?

yeah, that's about all WDT is...stir the grinds. Some people use a large sewing needle. As you see above, Helen uses a Turkey lacer. You could just as easily use a toothpick.

Beans slathered in oil are typically over-roasted. By "over-roasted" I mean, the flavors imparted to the bean from carmelization during roasting, overshadow the flavors inherent in the bean from terroir. This is likely why you are not a big fan of it. Maybe you can introduce the boss to good coffee?

.Always remember the most important thing is what ends up in your cup!

I tried the WDT and it did not really help very much. All that I had available was a thermometer and skewer for stirring so I assume that could be an issue. I will pick up some some toothpicks before going into work again and get a yogurt container so that I can vigorously stir the grounds while they are in the basket and see if that helps as well. I have tried talking to my boss about the coffee selection, but he has shut me down already about it. I would rather not aggravate him anymore. Once I buy some more coffee, I will see how he likes it and maybe that will convince him that our current roaster is sub-par.

it's possible what you need isn't WDT. have you read the "easy guide to better espresso at home" on www.espressomyespresso.com ? oh, sorry...I already posted that suggestion...my bad...unless of course, you didn't read it...hmmm

.Always remember the most important thing is what ends up in your cup!

it's possible what you need isn't WDT. have you read the "easy guide to better espresso at home" on www.espressomyespresso.com ? oh, sorry...I already posted that suggestion...my bad...unless of course, you didn't read it...hmmm

I tried the WDT once... just once. With the same dose and the same grind setting, I WDT'd. It nearly choked the machine and what came out in the first 30 seconds was dark and nasty. I theorize that I had good grind particle size range and distribution and the stirring allowed the fines to settle at the bottom of the basket.

Once again, a data point for "do what works and don't bother with what doesn't make a difference or what makes things worse."

I will definitely read it when I have the time. Between 40 worth of homework and reading throughout the week makes that much extracurricular reading a difficult thing (though I would much rather just deal with espresso...).

I will definitely read it when I have the time. Between 40 worth of homework and reading throughout the week makes that much extracurricular reading a difficult thing (though I would much rather just deal with espresso...).

Think of it this way. Your time would be better spent reading that guide than logging in to this forum, reading a couple of posts and then typing a response - if you must choose between the two. Not saying you shouldn't come here, or that you won't get valuable advice here (in fact, I know firsthand that this forum is extremely valuable). But from an efficiency standpoint, you're going to get a lot more out of that article, in terms of improving your shots, than you will on the forum, when you look at it in time vs benefit.

.Always remember the most important thing is what ends up in your cup!

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